zucchini pasta puttanesca in a yellow bowl

Zucchini Pasta Puttanesca with Tuna

A traditional and super flavorful Italian dish made low carb friendly with the addition of zucchini pasta and Bella Portofino tuna!
Course dinner, lunch, Main Course
Cuisine Italian
Keyword gluten free, recipe for pasta puttanesca
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Author Jennifer Banz


  • 6 Tablespoons Olive oil
  • 6 cloves Garlic, minced
  • 1 28 ounce Can crushed tomatoes with basil
  • 1/4 cup Capers, chopped
  • 2 Tablespoons Anchovy paste
  • 1/2 teaspoon Red pepper flake
  • 1/4 cup Kalamata olives, chopped plus more for garnish
  • 1 can Bella Portofino tuna
  • 4-6 Zucchini, spiralized
  • 1/2 teaspoon Salt, for the zucchini


  • Add the olive oil to a large skillet over medium heat.  Add the garlic and sauté for 1 minute.  Add the tomatoes, capers, anchovy paste, red pepper flake, and olives.  Reduce to low and let simmer uncovered for about 20 minutes.
  • While the sauce cooks, add spiralized zucchini to a large microwave safe bowl and season with salt.  Microwave for 3 minutes.  You could also steam in a covered skillet for a few minutes until soft.  Drain zucchini in a colander to remove excess moisture.
  • When the sauce is reduced, add the Bella Portofino tuna and stir to combine.    
  • For serving: place zucchini noodles on a plate followed by puttanesca sauce and extra kalamata olives for garnish.